Raspberry Layered Cake

Cake:

• 185g (6 ounces) white eating chocolate, chopped coarsely
• 90g (3 ounces) unsalted butter, chopped coarsely 
• 1 cup (250ml) buttermilk 
• 1¼ cups (275g) CSR Caster (superfine) Sugar 
• 3 eggs 1 tsp vanilla extract 
• 1 cup (150g) White Wings Plain (all-purpose) Flour 
• ½ cup (75g) White Wings Self-Raising Four 
• ½ tsp bicarbonate of soda (baking soda) 
• Pink food colouring 
• ¼ cup (80g) raspberry jam, warmed, strained, cooled 
• 125g (4 ounces) fresh raspberries 

Fluffy Mock Cream Frosting: 

• ⅓ cup (80ml) milk 
• ⅔ cup (160ml) water 
• 2 cups (440g) CSR Caster (superfine) Sugar 
• 2 tsp gelatine 
• ⅓ cup (80ml) water, extra 
• 500g (1 pound) unsalted butter, softened 
• 2 tsp vanilla extract

1. Preheat oven to 150°C/300°F. Grease two 17cm (6¾-inch) round cake pans; line bases and sides with baking paper, extending the paper 5cm (2 inches) above sides. 
2. Stir chocolate, butter and buttermilk in a medium saucepan over low heat until smooth. Transfer to a large bowl; cool 10 minutes. 
3. Whisk sugar, eggs and extract into chocolate mixture. Whisk in sifted dry ingredients until mixture is smooth and glossy; tint light pink with a few drops of food colouring. Divide mixture evenly into pans. 
4. Bake cakes for 1 hour. Stand cakes in pans for 5 minutes before turning, top-side up, onto wire racks to cool. 
5. Make fluffy mock cream frosting: Stir milk, the water and sugar in a medium saucepan over heat, without boiling, until sugar dissolves. Sprinkle gelatine over the extra water in a cup, add to pan; stir syrup until gelatine is dissolved. Cool to room temperature. Beat butter and extract in a medium bowl with an electric mixer until as white as possible. With motor operating, gradually pour in cold syrup in a thin, steady stream; beat until light and fluffy. The mixture will thicken on standing.
6. Split cold cakes in half; brush layers with jam, then sandwich with mock cream. Spread cake all over with remaining frosting. Top with berries.

Tip: 

The cake can be baked two days ahead; store in an airtight container (or baked then frozen for up to three months). Fill and decorate the cake on the day of serving.